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Nutrition Facts
Serving Size 212 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 950 mg 40%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 8%
Sugars 11 g
Protein 20 g
Vitamin A 8% Iron 6%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Tenderloin with Roasted Fuji Apples & Celery
Prep Time
50 minutes
Cook Time
45 minutes
Total Time
1 h 35 m
6  People


Recipe makes 6 Servings

2 large Fuji apples, medium dice or bite size pieces
5 stalks/ribs of celery, medium dice or bite size pieces
1 H-E-B Natural Pork Tenderloin
1 1/2 Tbsp Adams Reserve Chipotle Five Spice Rub
1 cup(s) Four Jay Sherry Shallot Vinaigrette
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Spread apples and celery evenly in a medium size oven-safe glass baking dish.
Season both sides of pork liberally with Adams Rub.
Lay pork on top of apples and celery, cover and let sit 30 minutes to marinate and allow meat to come to room temperature.
Preheat oven to 375ºF.
Remove cover and drizzle sherry shallot dressing evenly over pork until just covered.
Roast uncovered 30 to 40 minutes or until internal temperature reads 150ºF (pork should still be slightly pink in the middle).
Slice pork then pour roasted apples and celery with collected pan juices over pork. Season to taste as needed with salt and pepper.


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